This Stir-Fried Chicken and Zucchini is a light yet satisfying dish that brings together the savory richness of browned chicken with the fresh crunch of garden vegetables. The addition of sauted mushrooms and shredded carrots adds depth and color, while a finishing touch of lemon zest and juice brightens the entire profile. Crunchy walnut halves provide a delightful textural contrast, making every bite interesting. Perfect for a healthy weeknight dinner, this recipe comes together in under 30 minutes. Serve it over hot rice for a complete meal or enjoy it on its own for a lower-carb option. Its simple, flavorful, and uses ingredients you likely already have on hand.
Stir-Fried Chicken And Zucchini
Description
This Stir-Fried Chicken and Zucchini is a light yet satisfying dish that brings together the savory richness of browned chicken with the fresh crunch of garden vegetables. The addition of sauted mushrooms and shredded carrots adds depth and color, while a finishing touch of lemon zest and juice brightens the entire profile. Crunchy walnut halves provide a delightful textural contrast, making every bite interesting. Perfect for a healthy weeknight dinner, this recipe comes together in under 30 minutes. Serve it over hot rice for a complete meal or enjoy it on its own for a lower-carb option. Its simple, flavorful, and uses ingredients you likely already have on hand.Ingredients
Directions
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Skin, bone, and cut chicken breasts into thin strips.
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Season chicken strips with pepper to taste.
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Heat oil in a large skillet over medium-high heat.
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Stir-fry chicken in the oil until lightly browned and tender.
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Remove chicken from the pan and set aside on a plate.
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Add butter to the same skillet and melt over medium heat.
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Add minced garlic and sliced onion to the pan.
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Stir-fry garlic and onion until the onion is just tender.
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Add sliced zucchini, mushrooms, and shredded carrot to the pan.
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Stir-fry vegetables over medium heat for 3 minutes.
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Return the cooked chicken to the pan.
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Heat the chicken through, stirring gently.
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Stir in the lemon peel, lemon juice, and walnut halves.
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Toss everything together to mix well.
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Serve immediately over hot rice, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 123.8kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.8g4%
- Cholesterol 63.8mg22%
- Sodium 55.5mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 23.2g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure to remove the skin and bones from the chicken breasts before cutting them into thin strips for even cooking.
For best texture, add the walnuts at the very end to keep them crunchy.
This dish pairs well with steamed rice, quinoa, or even cauliflower rice for a lower-carb option.
If you prefer a spicier kick, add a pinch of red pepper flakes along with the garlic and onion.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to prevent the chicken from drying out.
